SUMMER ROLLS

My dear friend, Susan, shared her secrets with me on how to make her version of summer rolls. Elyse and I decided to try it, and were pleasantly surprised with the results. The process of rolling it was much easier than I first remembered, but it will take a lot more practice to perfect the tension in the rolling process. Still, they tasted great and we enjoyed them a lot.

FILLING:
1 cucumber
1 medium carrot
Leafy lettuce
1 pkg somen or your choice of oriental noodles
1/2 lb. 16-20 size shrimp or shredded chicken
Mint
Cilantro
1 pkg rice paper (round)
Sweet chili sauce for dipping

DIRECTIONS: To prepare your items for filling, slice carrots and cucumbers lengthwise into thin slivers. Wash lettuce leaves and drain well. Set aside. Cook noodles according to package directions, rinse well and allow noodles to drain. Leaving shells on the shrimps, cook in salted boiling water for 2 minutes. Turn off heat and allow the shrimps to remain cooking in the hot water for an additional 5 minutes. Drain and rinse in cold water. Peel the shrimps, cut in half down the center of their backs (along the curve of the body) and set aside.

The rolling process needs to be done quickly. You will get better with more practice. When you are ready to begin rolling, take one sheet of rice paper and dip it completely into a bowl of warm water. Drain off excess water and set sheet on a round plate. Carefully lay 2 pieces of shrimp down on the rice paper, about 1/3 way from the edge (farthest away from you). Lay the "outside" (orange side) of the shrimp down. Next, in the following order, layer the remaining ingredients: lettuce, carrot slivers, cucumber slivers, noodles, mint, cilantro, being careful to leave room (about 1") on both sides (left and right sides) of the paper, and also leave room on the side closest to you. This will be your "tucking" edge.Gently fold in the sides of the rice paper, first from the left, then from the right. Carefully brace the layers of ingredients with your fingers, and fold up the edge of the paper closest to you over the top layer of ingredients (probably the herbs). Try to tuck everything in tightly as you begin to "roll" the paper over the remaining ingredients. It is similar to rolling sushi if you have ever done that. You will see why you faced the shrimps with their color side down. As you begin to form a "roll" the shrimps will show through the rice paper, creating a very pretty effect. It will seal together when the remaining portion of paper makes contact with the rolled end.
Cut rolls on a diagonal and serve with sweet chili sauce. Have fun & enjoy!